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Brooks Headley, the James Beard award–winning Del Posto pastry chef, has reinvented the veggie burger. His mind-bogglingly good iteration of an often all-too-forgettable vegetarian standby takes on the starring role at his new East Village shop, where it is served on a potato bun with meunster cheese, iceberg lettuce, tomato, and dill pickle. The (small) menu also includes riffs on the sloppy joe and Philly cheesesteak, daily vegetable side specials, and a selection of housemade gelatos and sorbets. Expect a line.